Dinner

castel franco , miso truffle vinaigrette, mandarins, masala spiced chickpea

Lemon pepper wet.

hami melon, leche de tigre sorbet, clarified buttermilk, fig leaf

buckwheat, blueberry, jammy egg yolk, matsutake, smoke

truffle brioche, sauce bigarade, persimmon, hoshigaki, marigold

mushroom and potato gnocchi, charred onion broth, kombu chip

corn truffle nage, chanterelle sauce xo

butter brioche, gruyere, chives, kaluga caviar

sheep's milk, horseradish, mint, pecorino.

chanterelle, capers, grain mustard, meuniere

lady pea succotash, crispy leek, whey beurre blanc, Chinese mustard green

RIbeye, roasted celeriac and eggplant, finished with a sauce perigueux

10 Day dry aged duck breast, garden fig, boudin, mandarin and fermented habanada sauce espagnole

Elysian Farms lamb saddle ballotine, brown lentil falafel, housemade turnip tzatziki, finished with a black bean jus

cashew cream, harissa, apple carraway relish

fromage blanc, yellow wine, bacon, reblochon

pecan ajoblanco, grapes, chili crisp

Smoked trout roe, elderflower cream, chive

tarragon yogurt aioli, mint, peptias